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Harcombe, Zoe. 2016. ‘Designed by the Food Industry for Wealth, Not Health: The “Eatwell Guide”’, British Journal of Sports Medicine, published online 13 June, doi:10.1136/bjsports-2016-096297
Harland, J. I., J. Buttriss, and S. Gibson. 2012. ‘Achieving Eatwell Plate Recommendations: Is This a Route to Improving Both Sustainability and Healthy Eating?’, Nutrition Bulletin, 37.4, pp. 324–43, doi:10.1111/j.1467-3010.2012.01988.x
Harland, Janice I. 2012. ‘Food Combinations for Cholesterol Lowering’, Nutrition Research Reviews, 25.02, pp. 249–66, doi:10.1017/S0954422412000170
Katsilambros, Nicholas. 2010. Clinical Nutrition in Practice (Wiley-Blackwell) <https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=543015>
Kearns, Cristin E., Laura A. Schmidt, and Stanton A. Glantz. 2016. ‘Sugar Industry and Coronary Heart Disease Research’, JAMA Internal Medicine, 176.11, doi:10.1001/jamainternmed.2016.5394
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Leslie, Wilma S., and others. 2013. ‘Designing the Eatwell Week : The Application of Eatwell Plate Advice to Weekly Food Intake’, Public Health Nutrition, 16.5, pp. 795–802, doi:10.1017/S1368980012004193
Lindeberg, Staffan. 2010. Food and Western Disease: Health and Nutrition from an Evolutionary Perspective (Wiley-Blackwell) <https://ebookcentral.proquest.com/lib/worcester/detail.action?docID=470620>
Malhotra, A. 2013. ‘Saturated Fat Is Not the Major Issue’, BMJ, 347.oct22 1, pp. f6340–f6340, doi:10.1136/bmj.f6340
Mann, Jim, and A. Stewart Truswell (eds). 2017. Essentials of Human Nutrition, Fifth edition (Oxford University Press)
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